Prepare to be transported into a world of culinary elegance with the most stunning dessert you'll ever lay eyes on - the Gold Drip Cake with Sugar Magnolias and Strawberries! This isn't just a cake; it's a masterpiece that combines the delicate artistry of sugar flowers, the rich decadence of golden accents, and the fresh brightness of strawberries. Imagine cutting into a cake so beautiful it looks like it belongs in a high-end pastry shop, yet you've created it right in your own kitchen. Whether you're looking to impress guests at a special occasion or simply want to elevate your baking skills, this show-stopping dessert promises to be the crown jewel of any dessert table.
Prep Time: 1 hrs
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8-10 servings
Ingredients
- cake mix
- eggs
- butter
- powdered sugar
- gold dust
- strawberries
- sugar magnolias
Instructions
- Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them thoroughly and lining the bottoms with parchment paper.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Sift together dry cake mix ingredients, gradually folding them into the wet mixture until a smooth, consistent batter forms. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- While cakes are cooling, prepare the sugar magnolias by rolling out fondant and carefully shaping delicate flower petals. Allow flowers to dry and set.
- Create a buttercream frosting by whipping powdered sugar with softened butter until smooth and creamy.
- Once cakes are completely cool, level the tops if necessary and apply a crumb coat of frosting. Refrigerate for 15 minutes to set.
- Apply a smooth final layer of frosting, creating a clean, even surface for the gold drip and decorations.
- Prepare the gold drip by mixing edible gold dust with a small amount of clear alcohol or extract to create a paintable consistency.
- Carefully drip the gold mixture around the edges of the cake, allowing it to cascade naturally down the sides.
- Arrange fresh strawberries around the base of the cake and strategically place the sugar magnolias as decorative elements.
- Gently dust additional gold powder over the cake and flowers for a luxurious, shimmering finish.
- Refrigerate the cake for at least 30 minutes before serving to allow decorations to set completely.
- Slice and serve chilled, garnishing individual plates with additional fresh strawberries if desired.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing to create a smoother, more consistent batter.
- Gold Drip Technique: Use clear vodka or clear extract when mixing edible gold dust to achieve the perfect dripping consistency. The alcohol will evaporate, leaving behind a stunning metallic finish.
- Sugar Magnolia Preparation: Work with fondant when it's slightly cool to maintain the delicate shape of your flowers. Use thin tools for creating intricate petal details.
- Crumb Coat is Crucial: Don't skip the crumb coat step - it ensures a smooth final frosting and prevents cake crumbs from ruining your elegant design.
- Chill for Success: Refrigerate the cake between frosting stages and before serving to help set the decorations and maintain the cake's structure.
- Strawberry Freshness: Choose ripe, firm strawberries and wash them just before decorating to prevent excess moisture.
- Practice Makes Perfect: If you're new to cake decorating, do a practice run of the gold drip technique on a piece of parchment paper first.
Nutrition Facts
Calories: 391kcal
Carbohydrates: 61g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
